Tempeh BLTs + Nom Yourself Cookbook Review

A scrumptious nod to the conventional BLT, but cruelty-free! Marinated strips of tempeh are fried in a cast-iron skillet forming a bacon-like, caramelized outside. Bacon flavored mayo enforces that mouth-watering flavor with zero cholesterol and 100% plant-based. Who needs any more reasons to make the switch to this compassionate sandwich?

Produce On Parade - Tempeh BLTs - A scrumptious nod to the conventional BLT, but cruelty-free! Marinated strips of tempeh are fried in a cast-iron skillet forming a bacon-like, caramelized outside. Bacon flavored mayo enforces that mouth-watering flavor with zero cholesterol and 100% plant-based. Who needs any more reasons to make the switch to this compassionate sandwich?

I'm excited to share this new BLT recipe with you all but first...you guys, my cookbook collection is getting out-of-control. I'm doing all these reviews for you; you're welcome. Let's add one more to the stack real quick then shall we?

The book review de la semaine is on Mary Mattern's just released 100% vegan cookbook, Nom Yourself. I received an advance uncorrected proof from the publisher, Avery Books, so I don't feel qualified to comment on the photos (as the copy is in black and white) or the quality and feel of the book.

If you've never cooked before, Mary's chapter "The Essentials" should be of great assistance. She covers everything from baking powder to ground black pepper to avocado oil. She also covers mixing bowls and spatulas (in case the impending cook isn't sure what either of those are), along with a variety of other, commonplace kitchen utensils. Besides the plainly obvious, Mary features a quip about plating which I thought was pretty neat. Plating might not be something the average home cook thinks about, so I imagine many would find this bit at the very least interesting if not helpful. 

Nom Yourself is filled with recipes for homemade staples like almond milk and cashew cream, sauces such as pesto and tartar sauce, breakfasts like blueberry oatmeal squares and tempeh bacon spinach quiche, appetizers such as pie wheels and fried eggplant sticks, soups and salads like sweet sensation salad and kale noodle soup, and there's even a chapter devoted to sandwiches where she features her deviled eggless salad sandwich and shiitake mushroom po'boy with remoulade. Of course the pasta chapter has a baked macaroni and cheese recipe and cauliflower ricotta stuffed shells, entrees include sesame tofu tacos and mushroom chia risotto, sides like drunken potatoes and buttermilk biscuits caught my attention, and delicious desserts like whisky lady cupcakes and double trouble brownies scream, "Make me!" Most recipes include a full page photo, except the sauces and homemade staples. 

Her collection of recipes is filled with both the heavy (fried guacamole) and the light (balsamic garlic portobello chop). There seems to be a recipe fit for everyone and I think folks will appreciate her down-to-earth and easy narration. There's vegan renditions of classic favorites like french toast and burgers as well as more unique dishes like pickled beet stems and stuffed artichokes.  Most Mary's recipes are straight-forward and simple, with a few more complex ones thrown in. Overall, I think this would be a very pleasing book to a variety of diets as well as cooking abilities. Plus, you know everything in it is vegan so no substituting which can sometimes feel overwhelming and daunting. Find the brand-spankin' new Nom Yourself on Amazon.com and learn more about Mary on her blog at www.nomyourself.com.

I decided to make Mary's tempeh bacon for three reasons: it made an appearance in several of her recipes, I had never before made tempeh bacon, and I was craving BLTs. It appeared as if fate was on my side. A word of caution, especially to carnivorous folks out there. Tempeh bacon isn't bacon; so don't go in expecting a perfect bacon replica. As Todd put it, "It's kind of like a bacon patty." ...tastes baconish but the texture, obviously, isn't the same...all in all though, it's incredibly delicious and I highly recommend it.  

Produce On Parade - Tempeh BLTs - A scrumptious nod to the conventional BLT, but cruelty-free! Marinated strips of tempeh are fried in a cast-iron skillet forming a bacon-like, caramelized outside. Bacon flavored mayo enforces that mouth-watering flavor with zero cholesterol and 100% plant-based. Who needs any more reasons to make the switch to this compassionate sandwich?

Tempeh BLTs

Recipe by Kathleen Henry @ Produce On Parade

A scrumptious nod to the conventional BLT, but cruelty-free! Marinated strips of tempeh are fried in a cast-iron skillet forming a bacon-like, caramelized outside. Bacon flavored mayo enforces that mouth-watering flavor with zero cholesterol and 100% plant-based. Who needs any more reasons to make the switch to this compassionate sandwich?

Yield: 3 sandwiches

Ingredients

  • 1 8 oz package of tempeh
  • pure maple syrup
  • apple cider vinegar
  • 1 tbsp soy sauce
  • 1 tsp ground black pepper
  • 1 tsp liquid smoke
  • ground cumin
  • dash of kosher salt
  • 6 slices of your favorite sandwich bread
  • 1 large tomato, sliced
  • handful of lettuce or spinach
  • 3 tbsp vegan mayonnaise
  • 3 tbsp coconut bacon (optional)

Cooking Directions

  1. Cut the tempeh into 6 strips, then cut those in half to make 12 strips. Whisk together the maple syrup through the salt in a liquid measuring cup. Pour the marinade into a 8x8 inch baking dish or large shallow bowl and submerge the strips in an single layer. Allow to marinate for at least 30 minutes.
  2. Meanwhile, slice the tomato and prep a handful of greens.
  3. Once the tempeh is done marinating, reserve 2 tbsp of the sauce in a small bowl. Heat a large cast-iron skillet over medium-high heat. Add the tempeh strips in a single layer and fry for 4 minutes, then flip and continue to cook another 4 minutes. The strips should develop a crunchy layer on the outside. Remove from heat.
  4. Whisk the mayo into the reserve marinade. Toast the bread and assemble into 3 sandwiches, each with 4 strips of bacon, greens, and tomato. Add a bit of coconut bacon in there for some crunch if you like. Serve warm.
Produce On Parade - Tempeh BLTs - A scrumptious nod to the conventional BLT, but cruelty-free! Marinated strips of tempeh are fried in a cast-iron skillet forming a bacon-like, caramelized outside. Bacon flavored mayo enforces that mouth-watering flavor with zero cholesterol and 100% plant-based. Who needs any more reasons to make the switch to this compassionate sandwich?

I received this book from Blogging for Books for this review.

*DISCLAIMER*  PRODUCE ON PARADE IS A PERSONAL BLOG WRITTEN AND EDITED BY MYSELF ONLY, UNLESS OTHERWISE NOTED. MY REVIEWS ARE COMPLETELY BASED ON MY OWN OPINION OF THE PRODUCT REVIEWED. THESE PRODUCTS WERE SUPPLIED TO ME AS GIFTS TO TEST AND REVIEW. OTHERWISE, IF I MENTION A COMPANY BY NAME AND THERE IS NO DISCLAIMER AT THE BOTTOM OF THE POST, I AM MERELY WRITING ABOUT SOMETHING I LIKE, PURCHASE AND/OR USE. THE FACT THAT I DO RECEIVE A PRODUCT AS A GIFT TO TEST AND REVIEW, WILL NEVER POSITIVELY INFLUENCE THE CONTENT MADE IN THIS POST.

Tempeh & Kale Steamed Gyoza

Whew! Sorry for the neglect 'round these parts. We were having a little tussle with the internet. Never fear though, we're back up!

Can I just say...while the entire rest of the continental US is apparently having some sort of "snowpocalypse" (I get it Al Roker, okay? I get it!), in Alaska, we have not even a single flake of snow to our name.

I'm terribly upset about it. 

I had a real hankering for gyoza (more than usual) the other night, so I whipped up these little guys. Gyoza, or potstickers, or dumplings (they go by many names) are really very easy. If you've never made them before, don't be frightened. It's basically just a minced stir-fry that's wrapped in dough and steamed. Super easy. Pinky promise. 

Produce On Parade - Tempeh & Kale Steamed Dumplings - Tender kale and meaty tempeh fill a silky, steamed gyoza for a healthy and impressive meal.
Whatever the present moment contains, accept it as if you had chosen it. Always work with it, not against it.
— Eckhart Tolle
Produce On Parade - Tempeh & Kale Steamed Dumplings - Tender kale and meaty tempeh fill a silky, steamed gyoza for a healthy and impressive meal.
Produce On Parade - Tempeh & Kale Steamed Dumplings - Tender kale and meaty tempeh fill a silky, steamed gyoza for a healthy and impressive meal.
Produce On Parade - Tempeh & Kale Steamed Dumplings - Tender kale and meaty tempeh fill a silky, steamed gyoza for a healthy and impressive meal.
Produce On Parade - Tempeh & Kale Steamed Dumplings - Tender kale and meaty tempeh fill a silky, steamed gyoza for a healthy and impressive meal.
Produce On Parade - Tempeh & Kale Steamed Dumplings - Tender kale and meaty tempeh fill a silky, steamed gyoza for a healthy and impressive meal.
Produce On Parade - Tempeh & Kale Steamed Dumplings - Tender kale and meaty tempeh fill a silky, steamed gyoza for a healthy and impressive meal.
Produce On Parade - Tempeh & Kale Steamed Dumplings - Tender kale and meaty tempeh fill a silky, steamed gyoza for a healthy and impressive meal.
Produce On Parade - Tempeh & Kale Steamed Dumplings - Tender kale and meaty tempeh fill a silky, steamed gyoza for a healthy and impressive meal.
Produce On Parade - Tempeh & Kale Steamed Dumplings - Tender kale and meaty tempeh fill a silky, steamed gyoza for a healthy and impressive meal.
Produce On Parade - Tempeh & Kale Steamed Dumplings - Tender kale and meaty tempeh fill a silky, steamed gyoza for a healthy and impressive meal.

Bob. Always giving me that, "Hey, when you get those done...you know...in my belly. I'll just wait here."

Have you ever thought about who your dog would be if he/she was a human? Bailey would 100% be an aloof, bossy and dramatic, gay accountant. We decided this years ago. 

Produce On Parade - Tempeh & Kale Steamed Dumplings - Tender kale and meaty tempeh fill a silky, steamed gyoza for a healthy and impressive meal.
Produce On Parade - Tempeh & Kale Steamed Dumplings - Tender kale and meaty tempeh fill a silky, steamed gyoza for a healthy and impressive meal.
Produce On Parade - Tempeh & Kale Steamed Dumplings - Tender kale and meaty tempeh fill a silky, steamed gyoza for a healthy and impressive meal.

Tempeh & Kale Steamed Gyoza

Tender kale and meaty tempeh fill a silky, steamed gyoza for a healthy and impressive meal. NOTES: Use a food processor for speedy mincing. Square wrappers, instead of round can be used. I like my gyoza steamed, but these can be pan-fried too. This recipe uses all the wrappers and filling, any leftover, cooked gyoza can be frozen.

Prep time: 30 minutes

Cook time: 30 minutes

Total time: 60 minutes

Yield: 40 gyoza

Ingredients

  • 1 Tbsp. sesame oil
  • 1/2 small red onion, minced
  • 3 large garlic cloves, minced
  • 3 oz. crimini mushrooms, minced
  • 2 large celery stalks, minced
  • 8 oz. block of tempeh, minced
  • 4 large kale leaves and stems, minced
  • 1 Tbsp. fresh ginger, minced
  • 2/3 cup soy sauce
  • 1 Tbsp. agave nectar
  • 1 package of 40 circular wonton/gyoza/pot sticker wrappers
  • -- Dipping Sauce --
  • 2 Tbsp. rice vinegar
  • 2 Tbsp. soy sauce
  • 1 Tbsp. agave nectar
  • 1/2 Tbsp. sweet chili sauce
  • dash of sesame seeds

Cooking Directions

  1. In a large rimmed frying pan, heat the sesame oil over low.
  2. In a food processor, pulse the onion, garlic, and mushrooms until minced. Add to the sesame oil and sauté for a few minutes.
  3. Now, add the celery, tempeh, and kale to the food processor and pulse until minced. Add to the sesame oil and sauté for a few minutes.
  4. Mince the fresh ginger by hand and add it to the frying pan.
  5. Add the soy sauce and agave nectar to the frying pan and continue to sauté, stirring often, for about 10 minutes.
  6. Meanwhile, whisk all the dipping sauce ingredients in a small bowl. Fill a seperate small bowl with water for making the gyoza.
  7. When making the gyoza, I like to do them in batches. Make as many as will fit in the steamer without touching and while they’re steaming, assemble more. To assemble the gyoza, place about ½ Tbsp. of the filling in the center of the wrapper. Dip your fingers in the small bowl of water to wet the edges of the circle. Fold in half, and crimp along the edges, pressing very firmly to close the wrapper edges.
  8. Place as many gyoza as will fit on a parchment paper lined steamer basket. Steam for about 5 minutes. Remove and repeat with remaining gyoza. This recipe should use all the wrappers and filling.
  9. Serve hot with the dipping sauce.
Produce On Parade - Tempeh & Kale Steamed Dumplings - Tender kale and meaty tempeh fill a silky, steamed gyoza for a healthy and impressive meal.
Produce On Parade - Tempeh & Kale Steamed Dumplings - Tender kale and meaty tempeh fill a silky, steamed gyoza for a healthy and impressive meal.

Good Deed of The Day

The University of Wisconsin-Madison researchers are poised to begin lethal experiments that will take baby monkeys away from their mothers and inflict anxiety on them. I had heard about this being done in the past on a podcast I listened to last week and apparently it's still being carried out. Please sign this petition to urge Chancellor Rebecca M. Blank to intervene and prohibit these experiments from moving forward.

Dutch Word of The Day

Dumpling --> knoedel (kah-noodle) ... I'm going to start calling Todd knoedel, muah haha. 

Shiitake Tempeh and Kale Stir-Fry

If you happen to hate books, a most unfortunate and perplexing circumstance, then today is your lucky day. A recipe instead of a book review! Of course, if you love books, it's still your lucky day because this stir-fry is awesome and you can enter yesterday's giveaway for a smoothie recipe book that'll blow your socks off. 

I'm high in spirits today, but feeling rather taciturn. Please forgive me for this reserved post.

Produce On Parade - Shiitake Tempeh and Kale Stir-Fry - This is delicious stir-fry of marinated tempeh, rich shiitake mushrooms, and sautéed kale in a garlic-ginger sauce, over red rice.
Be soft. Do not let the world make you hard. Do not let pain make you hate. Do not let the bitterness steal your sweetness. Take pride that even though the rest of the world may disagree, you still believe it to be a beautiful place.
— Kurt Vonnegut
Produce On Parade - Shiitake Tempeh and Kale Stir-Fry - This is delicious stir-fry of marinated tempeh, rich shiitake mushrooms, and sautéed kale in a garlic-ginger sauce, over red rice.

This is delicious stir-fry of marinated tempeh, rich shiitake mushrooms, and sautéed kale in a garlic-ginger sauce, over red rice. I know you'll love it. 

Produce On Parade - Shiitake Tempeh and Kale Stir-Fry - This is delicious stir-fry of marinated tempeh, rich shiitake mushrooms, and sautéed kale in a garlic-ginger sauce, over red rice.
Produce On Parade - Shiitake Tempeh and Kale Stir-Fry - This is delicious stir-fry of marinated tempeh, rich shiitake mushrooms, and sautéed kale in a garlic-ginger sauce, over red rice.
Produce On Parade - Shiitake Tempeh and Kale Stir-Fry - This is delicious stir-fry of marinated tempeh, rich shiitake mushrooms, and sautéed kale in a garlic-ginger sauce, over red rice.
Produce On Parade - Shiitake Tempeh and Kale Stir-Fry - This is delicious stir-fry of marinated tempeh, rich shiitake mushrooms, and sautéed kale in a garlic-ginger sauce, over red rice.
Produce On Parade - Shiitake Tempeh and Kale Stir-Fry - This is delicious stir-fry of marinated tempeh, rich shiitake mushrooms, and sautéed kale in a garlic-ginger sauce, over red rice.
Produce On Parade - Shiitake Tempeh and Kale Stir-Fry - This is delicious stir-fry of marinated tempeh, rich shiitake mushrooms, and sautéed kale in a garlic-ginger sauce, over red rice.
Produce On Parade - Shiitake Tempeh and Kale Stir-Fry - This is delicious stir-fry of marinated tempeh, rich shiitake mushrooms, and sautéed kale in a garlic-ginger sauce, over red rice.
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Shiitake Tempeh and Kale Stir-Fry
This is delicious stir-fry of marinated tempeh, rich shiitake mushrooms, and sautéed kale in a garlic-ginger sauce, over red rice.
Ingredients
  • desired amount of cooked rice or quinoa (I like red rice)
  • 1 oz. dried shiitake mushrooms, reconstituted and sliced
  • 8 oz. tempeh, sliced very thinly
  • -- Marinade --
  • 1/3 cup liquid aminos or soy sauce
  • 2 Tbsp. corn starch
  • 3 Tbsp. rice wine vinegar
  • 1 Tbsp. agave nectar
  • 1 Tbsp. fresh ginger, minced
  • garlic clove, minced
  • ½ cup water from reconstituting shiitake mushrooms
  • -- Conclusion --
  • 1 Tbsp. sesame oil
  • 2 garlic cloves, minced
  • dash of crushed red pepper flakes
  • 1 small bunch of kale, chopped and stem tips discarded
  • 3 green onions, sliced thinly on the diagonal
Instructions
Start by reconstituting the mushrooms in a shallow bowl with just enough boiling water to cover. Allow to rest until ready to use, at least 10 minutes.Cook desired amount of rice or quinoa according to package. Slice the tempeh very thinly.In a small bowl, whisk together the marinade ingredients, excluding the water from the mushrooms. When the mushrooms have rested for 10 minutes, remove ½ cup of the water and whisk into the marinade. Seal the tempeh and marinade in a small zip lock baggie. Shake to ensure all the pieces are covered and refrigerate until ready to use, at least 10 minutes. Remove the reconstituted mushrooms with a slotted spoon from the water and slice. Set aside. Once the tempeh is done marinating, heat the sesame oil over medium-low and add the garlic and crushed red pepper. Then, remove the tempeh from marinade with a slotted spoon and add to pan (reserving the marinade for later). Sauté for about 5 minutes, then add the mushrooms, kale, and marinade. Sauté another 5 minutes until the sauce has thickened. If it thickens too much, add a bit of water from the mushrooms. Stir in the green onions and remove from heat.Serve hot, over cooked rice or quinoa and garnish with sesame seeds and extra green onion.
Details
Prep time: Cook time: Total time: Yield: 4
Produce On Parade - Shiitake Tempeh and Kale Stir-Fry - This is delicious stir-fry of marinated tempeh, rich shiitake mushrooms, and sautéed kale in a garlic-ginger sauce, over red rice.

Bob loves to eat his dinner from the Kong!

Produce On Parade - Shiitake Tempeh and Kale Stir-Fry - This is delicious stir-fry of marinated tempeh, rich shiitake mushrooms, and sautéed kale in a garlic-ginger sauce, over red rice.

Dutch Word of The Day

I'm learning Dutch now along with German! Check out Duolingo to learn languages for free. I'm not affliated, I just love them!  Rice --> rijst (ryest) - with a slight rolling of the "r"

Good Deed of The Day

You've got to read this article from Vanity Fair on Sam Smith, co-creator of The Simpsons, feisty atheist, and a huge champion for animal rights who has been diagnosed with terminal cancer. What a huge inspiration.